Baltimore-style Boletus Croquettes

Ingredients

In this adaptation, we incorporate the flavors of Baltimore by adding Old Bay seasoning to the croquettes. This iconic spice blend, known for its unique combination of celery salt, paprika, and other herbs and spices, gives the dish a distinct Baltimore twist. Additionally, we use locally sourced boletus mushrooms to enhance the flavor profile with a touch of freshness. We alse have the original recipe for Croquetas de boletus, so you can check it out.

• 250g (8.8 oz) boletus mushrooms, finely chopped 250g (8.8 oz) boletus mushrooms, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 cup milk 1 cup milk
• 1/2 teaspoon Old Bay seasoning 1/2 teaspoon Old Bay seasoning
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the mushrooms are tender and any liquid has evaporated.
2. 2.
   Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually pour in the milk, stirring continuously to avoid lumps. Cook until the mixture thickens and comes to a boil.
4. 4.
   Add the Old Bay seasoning, salt, and pepper. Stir well to incorporate the flavors. Remove from heat and let the mixture cool.
5. 5.
   Once the mixture has cooled, shape it into small croquettes using your hands. Dip each croquette into the beaten eggs, then coat with breadcrumbs.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy. Remove from the oil and drain on paper towels.
7. 7.
   Serve the Baltimore-style Boletus Croquettes hot and enjoy!

Treat your ingredients with care...

• Boletus mushrooms — Make sure to finely chop the mushrooms to ensure a smooth texture in the croquettes.
• Old Bay seasoning — Adjust the amount according to your taste preferences. You can add more for a stronger Baltimore flavor.

Tips & Tricks

• To make the croquettes extra crispy, you can double coat them with breadcrumbs.
• Serve the croquettes with a side of Old Bay aioli for an additional burst of flavor.
• If you can't find boletus mushrooms, you can substitute with other flavorful mushrooms like porcini or shiitake.
• Make a larger batch of croquettes and freeze them for later use. Just fry them straight from the freezer when needed.
• Experiment with different dipping sauces to accompany the croquettes, such as a tangy mustard sauce or a creamy garlic aioli.

Serving advice

Serve the Baltimore-style Boletus Croquettes as an appetizer at your next gathering or as a main course accompanied by a fresh salad. They are best enjoyed hot and crispy.

Presentation advice

Arrange the croquettes on a platter, garnished with fresh parsley or chives for a pop of color. Serve them with a side of Old Bay aioli and lemon wedges for squeezing over the croquettes.